MIAMI BEACH - FEBRUARY 23: Alton Brown poses on the red carpet before the Food Network Awards show on February 23, 2007 in Miami Beach, Florida. (Photo by Alexander Tamargo/Getty Images)
Alton Brown's Scientific Hack To Obtain The Creamiest Scrambled Eggs
Chef Alton Brown’s topics of expertise often focus on everyday meals like scrambled eggs, to which he is keen on adding a dollop of mayonnaise for added texture.
If you prefer your scrambled eggs to be creamy, mayo works wonders; it enhances the eggs’ texture and makes them richer than they’d be if you used crème fraîche or heavy cream.
Mayo is made of egg yolks and vinegar or lemon juice, which are able to combine, thanks to an emulsifier in egg yolks called lecithin.
Since scrambled eggs are already a creamy emulsion on their own, adding another one — like mayonnaise — just adds an extra boost of creamy goodness.
For this method, Alton Brown uses the following ingredients: three room-temperature eggs, a teaspoon of water, a teaspoon of mayonnaise, some salt, and a bit of harissa for flavor.

Mayo will only assist with the texture, so if you want to add flavor, try adding fresh herbs, smoked salmon, vegetables, or cheese.